There comes a time in every week ( or maybe in every day) when nothing is more satisfying than a snack of fresh-from-the-oven cookies, alongside a cold and creamy glass of milk or warming cup of tea.

When I’m talking shortbread cookies, I think of simplicity and little ingredients. This recipe of shortbread has no eggs in it, no baking powder, yet it calls for no cooling after mixing the dough. We don’t need to put everything from the pantry into a batch of cookies—a little restraint can go a long way toward helping us remember the pleasure of the simpler things.

But the absolute best part about shortbread? Butter! Shortbread cookies usually have a high percentage of fat and slightly less sugar than other cookies, leaving you with a not-too-sweet cookie that has a nice buttery flavor to it. The butter gives this classic cookie its just-so-slightly crumbly texture, which makes biting into a piece pure bliss. Butter also makes each bite melt a bit on your tongue as you munch on the cookies.

The glaze is new to me, the first time I used it or even see any recipe calling for it. Delicate Earl Grey tea infused glaze gives this unique flavor to the Cookies, calming and refreshing Earl Grey tea taste.

For optimum flavor, use unsalted butter to allow the flavors of butter, chocolate, orange and tea to stand out.

Chocolate Chip Shortbread with Earl – Grey Infused Glaze

Preheat oven to 300 f. Line 2 cookie sheets with parchment paper or leave them ungreased.

Using an electric mixer on low-speed, cream the Butter, orange peel and Sugar together in a bowl until combined, Stop the mixer to scrape the bowl with a rubber spatula.
Continuing on low-speed, gradually mix in the Flour, cornstarch and Salt. Scrape the bowl. When dough has formed, add in the chocolate chips, then complete the mixing by hand with a wooden spoon.

Earl Grey Infused Glaze:

pour boiling water over the tea bags, let steep 3-5 minutes. Remove tea bags.
In a small bowl, stir together powdered sugar and butter. Gradually stir in enough tea to make glaze thin enough to drizzle.

Gorgeous, gorgeous, gorgeous!! What a lovely shortbread, and I love the glaze. My problem is that every day of every week I crave fresh-from-the-oven cookies, etc…but have no fear, I’m able to resist…once in a while. 😉

Arrhhhhh I LOVE these cookies. As a non-baker person, earl grey cookies are something that I’ve been dreaming to bake on my own. I really love earl grey (I drink it all the time) and just perfect for sweet shortbread type of cookies. You just made PERFECT cookies for me. No joke!!! Need to make it one day…

I still remember baking shortbread with my Scottish Nana. I always love seeing new ways to present it – and the Earl Grey frosting is something I can’t wait to share with my sister! Congrats on being Freshly Pressed – and thanks for the new take on an old favorite!

I’m so glad I found your blog…great ideas and beautiful photos! Last summer I posted about a restaurant in Paris that served me chocolat fondant with an Earl Grey infused creme anglais, and I’ve been wanting to make something similar (http://lapetitecucina.wordpress.com/tag/batofar/) I can’t wait to try out your Glaze recipe!